What's the Difference between Yorkshire Pudding and Popovers?

[DawnCt1]

I want to make Yorkshire pudding in muffin tins. Do you have a good recipe using beef drippings and what's the difference between Yorkshire pudding and popovers?

 

[JennyMominRI]

I don't know dawn but after reading all of your threads on here latelucan I come to your house for Christmas?

I promise I'll be good

 

[Kath2003]

Nothing, other than flavouring them with garlic, mustard and/or herbs, and the shape in which they're cooked. Yorkshire puddings aren't cooked in muffin tins; that's what makes it a popover. It's essentially the exact same batter.

Oh and the Brits don't eat them for breakfast!

 

[lucas]

Popovers
Recipe from Barefoot Contessa

There are 3 secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full, and no peeking while they're in the oven!


1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

 

[DawnCt1]

Nothing, other than flavouring them with garlic, mustard and/or herbs, and the shape in which they're cooked. Yorkshire puddings aren't cooked in muffin tins; that's what makes it a popover. It's essentially the exact same batter.

Oh and the Brits don't eat them for breakfast!

My neighbor is a Brit (actually Scottish)and she makes them in muffin tins. She uses the beef drippings in the bottom of each cup. I can't understand a thing she says when she gets mad!!

 

[Kath2003]

My neighbor is a Brit (actually Scottish)and she makes them in muffin tins. She uses the beef drippings in the bottom of each cup. I can't understand a thing she says when she gets mad!!

Well unless you have a staunch traditionalist Brit at your dinner table, they won't really care what format it comes in, muffin tin or otherwise. It's probably because until about 10 years ago, muffin-shaped tins weren't common in the UK. A yorkshire pudding is a yorkshire pudding...

Personally I'm not a big fan of yorkies with beef; I prefer toad in the hole.

 

[Fairy Dust]

Dawn, do you need the recipe today? Funnily enough DH made some yesterday, but I don't have time to type out the recipe and directions right now. Will tomorrow be too late?

I don't understand (some) Scottish accents either so you are not alone!

 

[Kath2003]

Also with the dripping? Bread and dripping

Yeah I know, it's horribly unhealthy....

Aw I haven't had any in like, 15 years....I'ma have to get a beef joint now!

 

[bbangel]

1 cup flour
1 cup milk
2 eggs
1/2 tsp salt

Whisk.

Use drippings or oil (about 1 1/2 tsp per cup. Pour in bottom of muffin tins and heat in oven for three minutes.

Cook for about 20 minutes at 425. Check them by looking through the glass. When they puff up and are slightly golden they are done.

 

[DawnCt1]

Dawn, do you need the recipe today? Funnily enough DH made some yesterday, but I don't have time to type out the recipe and directions right now. Will tomorrow be too late?

I don't understand (some) Scottish accents either so you are not alone!

No, I won't be making them until Christmas morning. Thank you so much!!!

 

[Fairy Dust]

My DH typed it out for you, so any questions, just ask.


Yorkshire Pudding

125g (4oz) Plain flour
3 pinches of salt (don't ask, a pinch is a pinch - how long is a piece of string! )
2 medium eggs
200 ml (7 fl oz) full cream milk (or 300 ml (10 fl oz) semi-skimmed milk)
100 ml (3 fl oz) water (if using semi-skimmed milk, the water is not required)
Dripping or vegetable oil, eg sunflower, corn oil, etc.

1. Set oven to 220 deg C (425 deg F).

Mix the flour and salt in a bowl.

2. Make a well in the middle and add the eggs.

3. Add half the milk and, using a wooden spoon, gradually work in the flour.

4. Beat the mixture unti it is smooth and add the remaining milk or milk and water.

5. Continue to beat using a electric hand blender or hand whisk until the surface is covered in tiny bubbles.

6. Take the muffin tray and add approx. 1/2 teaspoon of dripping/oil to each cup, place in the oven and leave for approx. 10 minutes.

7. Give the mixture one last whisk and half fill each muffin cup.

8. Return the muffin tray to the oven and cook for approx 25 mins or until the puddings have risen and look golden brown - do not open the oven door until they look done.

9. Allow to cool slightly and the puddings should easily tip from the muffin tray.

Notes:
a) The puddings can be made earlier and re-heated in the oven for a few minutes before serving (be careful not to burn them).

b) The mixture can also be used in a single roasting tin as one large pudding or with sausages (toad in the hole), in which case cook in the oven for approx. 45 mins.

 

[Talking Hands]

I want to make Yorkshire pudding in muffin tins. Do you have a good recipe using beef drippings and what's the difference between Yorkshire pudding and popovers?

Nothing. Just what they are cooked in.

 

[Sandy321]

I've been trying for two years to make Yorkshire pudding!! I watched Martha Stewart make them - yummmmm

First when I made my roast beef, I didnt have enough pan drippings... then I watched Alton Brown and he took the pan and didnt have much oil either - so I youtubed it!! You know Gordon Ramsy? He has a youtube for the pudding, and he has a bucket of drippings!!

http://www.youtube.com/watch?v=_Cl_RmmaWXc

so make sure you have enough HOT oil, and I always get a can of Campbell's double strength beef broth (its really rich, and yummy!)

I really like Martha's Stewart's recipe for the potatoes and pudding - I'm sure you could go to her site and get that!!

 

[emily1982]

oooo i love Yorkshire pudding, traditionally round here they should only ever be eaten with beef but i eat them with any roast!!! I know some Brits eat them for puddings or whatever, i think its just local traditions.

 

[Imzadi]

Do people actually use these type of popover cups to make their popovers in? Is there any advantage of using these over a metal muffin tin for baking in?

 

[JimB.]

My DW (who is British) uses the terms interchangeably. She mostly uses hot muffin tins to cook them in.

 

[Kath2003]

My DW (who is British) uses the terms interchangeably. She mostly uses hot muffin tins to cook them in.

Muffin tins are easier to get good, BIG yorkies/popovers from...definitely use them for toad in the hole, too, or you'll probably get chipolatas everywhere

It really is just the name; plus the newer tradition of flavouring them. If they're flavoured, they're definitely popovers

I actually want to try one flavoured, they sound pretty good....

BTW Dawn you can also make English pancakes with the same batter....YUMMY